Crispy Gochujang Rice Salad
Crispy brown rice meets a medley of peas, avocado, cucumber, and herbs, all tossed in a creamy, tangy tahini-lime dressing. Packed with bold flavors and nutrient-rich ingredients, this easy, plant-based dish is perfect for meal prep or a light, satisfying meal.
Ingredients
For the Rice
- 2 cups brown rice cooked and cooled (or better yet, leftover!)
- 2 tsp Gochujang
- 2 tbsp sesame oil
- 2 tbsp soy sauce
For the Salad
- 1 cup peas steamed
- 1 Persian cucumber chopped
- 3 green onions finely sliced
- 1 avocado diced
- ¼ cup mint chopped
- ¼ cup cilantro chopped
For the Dressing
- 1 tbsp honey
- 2 tbsp soy sauce
- ¼ cup Tahini
- ¼ cup lime juice
- ¼ cup water
Instructions
- Preheat oven to 400F. In a bowl, combine the gochujang, sesame oil, and soy sauce. Add in the rice and mix it all together.
- Spread it onto a lined sheet pan and place in the oven to crisp up for 15 - 20 minutes. Every now and then use a spoon or spatula to turn the rice and spread it out again.
- Make the dressing by mixing the honey together with the soy sauce, tahini, lime juice, and water. Mix until smooth. (It will start off lumpy, but keep going!)
- Add the gochujang rice to the salad bowl with the vegetables. Drizzle the dressing over the salad and toss everything together gently until evenly coated.
Nutrition
Calories: 645kcalCarbohydrates: 94gProtein: 15gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gSodium: 1025mgPotassium: 790mgFiber: 10gSugar: 8gVitamin A: 665IUVitamin C: 28mgCalcium: 91mgIron: 4mg
Tried this recipe?Let us know how it was!